Green Beans and Tomatoes


  • 1 ½ pound fresh green beans, trimmed
  • 1 pint small tomatoes (such as yellow pear, red grape, red or orange cherry) halved
  • ¼ cup bottled basil vinaigrette salad dressing
  • Salt and freshly ground pepper to taste


  1. Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp–tender.
  2. Drain and rinse under cool running water. Drain again and pat dry with paper towels.
  3. In a large bowl, combine green beans and tomatoes. Drizzle with vinaigrette dressing; toss to coat. Season with salt and pepper.
  4. Serve immediately or cover and chill for up to 8 hours.
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